I was feeling some noodles on this cold day, so I combined my raw vegan recipe for pad thai with rice noodles! We didn’t have mung bean sprouts on hand this time, but really you could add any veggies you like to this. This serves 2-4 people, depending on how much you thin out the almond butter sauce and how much pasta you use.
Here ya go:
Rice noodles or spiralized zucchini (Tonight I used 1/2 a package of millet and brown rice ramen noodles)
1/2 red bell pepper, sliced
1 carrot, chopped
Handful of sugar snap peas, chopped
Handful mung bean sprouts
6 TB almond butter
1 TB tamari sauce or Bragg’s Aminos (Can omit and add more water and sea salt instead)
1 TB agave nectar
1 clove garlic
1/2 tsp cayenne pepper
1/2 tsp sea salt
a few TB water to desired consistency
Prepare noodles as directed. Toss all vegetables together into a bowl, and add the noodles.
Chop the cashews and set aside.
In a food processor, puree all other sauce ingredients until very creamy. Be aware that the almond butter can get hot quickly. Pour over noodles and veggies, toss lightly, top with cashews, and serve.
Enjoy!
happyavo 